|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager.-REPEAT- Observed no one with a certification in an ANSI accredited food protection managers course certification.
NOTE: EHS observed no ice in hot dog/sausage cooler. EHS explained in 2019 all TCS foods must be kept at 41F or below. It is the responsibility of the PIC to ensure all TCS foods are kept at or below 41F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed RTE sausages and hot dogs without a date mark. According to the PIC the items were opened yesterday. CDI- PIC was able to back date items. NOTE: Ensure if items are prepared or opened and unit does not intend to use the item the same day the RTE/TCS food must bare a date. |
|
33
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. - REPEAT- Observed hot dogs thawing near the grill. PIC moved hot dogs to cooler. Thawing may occur under cool running water with temp of tcs food below 45F at the commissary, under refrigeration, or apart of the cooking/reheating process. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Observed utensils being hung on the outside of the cart where debris and patrons may come in contact with the food contact surface. |